Salt-Roasted Fish: This is a 10 pound salmon encrusted with kosher salt and baked for about 1 hour. The technique was shown to me by a fabulous Spanish chef, in a fabulous Spanish place, Marbella, Andelucia. I prepared this for the first time at a Chef’s Table function not knowing how it would turn out. The result, shown below, was perfect: moist and succulent. The lesson: cook without fear, follow your spirit and more often than not the results will be blissful.  As with all creative endeavors, good cooks are magicians, fearless, limited only by their visions.  You too can do this. 

 

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